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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
Octopus Vulgaris
In commerce the octopus is available either fresh or frozen and of big or small sizes (polipetti). The fresh octopus is flabby and a little viscid, with a fresh and light smell, the viscera must be thick and pale. The easiest way for cleansing consists in separating the head from the body, then cut the body with scissors and eviscerate, and remove the eyes and the beak from the head. So done rinse the octopus under running cold water. For softening the meat you can beat with a meat pounder or freeze Due to its hard meat the octopus requires a rather long cooking time, from 20 up to 40 minutes, depending from the size. Better if cooked combined with acid elements, useful for softening, like lemon or wine.
The Italian step-by-step photographed recipes with octopus proposed by Italian Homemade Cooking
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